Spanakopita is a creamy, spinach pie, wrapped in small crisp filo pastry parcels. You can also make a large pie from this recipe – use a medium-sized pie dish that will serve four people.
- 1 bunch English spinach, leaves only
- Olive oil
- 1 leek, thinly sliced
- 2 eggs, lightly beaten
- 150g/5oz ricotta cheese
- 150g/5oz Greek feta cheese, crumbled
- Handful of herbs (dill, parsley, maybe a little mint), chopped
- Sea salt and pepper
- 8 sheets filo pastry, thawed
- Melted butter
Wash the spinach leaves (don’t dry them) then place in a large microwave-proof bowl, cover with cling wrap and cook in the microwave for a few minutes or until well wilted. Allow to cool then squeeze out excess water and chop roughly.
Heat some oil in a frying pan and cook leek for a few minutes or until softened but not browned.
In a large bowl combine eggs, cheeses, herbs, salt and pepper. Add cooked spinach and leek and stir well to combine.
Grease 4 individual pie tins. Brush two sheets of pastry with melted butter then cut them through the middle to form four squares. Pile the four squares on top of each other then place over a pie dish and press carefully so the pastry fits the mould, and there is plenty of pastry overhanging around the tin. Repeat with remaining pastry and pie dishes.
Spoon the spinach filling into the four dishes then fold the overhanging pastry over the top, bringing one side in at a time so that the pies have a thick pile of pastry on top. Brush with a little more melted butter.
FREEZE: When the butter has hardened, wrap the pies in cling film or store in a plastic container and freeze.
DEFROST: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge). Not suitable for the microwave.
COOK: Bake in 180C/350F oven for about 30 minutes or until hot throughout and the pastry is golden brown and crisp.
SERVE: Remove the pie tins then serve the spanakopita with your favourite salad.
This recipe is from Frost Bite by Susan Austin